Chef Daisy Martinez: Party For Noche Buena

Chef Daisy Martinez: Party For Noche Buena

1⁄4 alcaparrado (mixture of olives, pimientos, and capers sold in bottles)

1⁄2 teaspoon ground cumin

1⁄4 teaspoon ground cinnamon

1 pound ground pork

1 tablespoon tomato paste

1⁄2 cup raisins

Salt and ground pepper

1 tablespoon unsalted butter

2 11-oz packages frozen sweet plantains

4 large eggs, well beaten

HEAT oven to 350 degrees.

PLACE achiote oil in a skillet over medium high heat, add sofrito. Stir occasionally to cook out water. Add alcapar- rado, cumin, and cinnamon. Add ground pork and mix well. Break up any large clumps of pork with a wooden spoon. Stir in tomato paste and raisins, and set aside.

COAT the cups of a muffin pan with butter. Cut thick slices of plantain lengthwise. Pick the smaller slices and place them in the bottom of each muffin cup, place two longer slices alongside the muffin cups. Fill "plantain cups" with the pork picadillo.

DIVIDE beaten egg among the 12 muffin cups, and allow it to be absorbed. Bake for 20 minutes until golden brown. Serve hot.